Curried Sausages

From

• https://www.taste.com.au/recipes/curried-sausages-2/74f6bdac-9ca0-4a0a-b74d-7c29be47b0bd

Notes

• Serves 4
• 15 minutes prep, 45 minutes cook
• Don't skip the 25-minute simmer — flavors meld and the sauce thickens properly
• Any unflavored sausage works (thick/thin, pork/lamb/beef/chicken); beef pairs especially well with the curry sauce
• Any fruity chutney works — apple, pear, apricot, plum, or tomato-based
• Beef or vegetable stock can substitute for chicken stock
• Red onion can substitute for yellow onion
• For vegetarian: use plain veggie sausages and a meat-free stock
• Serve with rice or creamy mashed potato

Ingredients

Directions

1. Heat 1 tbsp olive oil in a large, heavy-based saucepan over medium-high heat.
2. Cook 800g thin beef sausages in batches, turning, for 5-6 minutes or until browned all over. Transfer to a large plate.
3. Add the following and cook, stirring, for 5 minutes or until the onion has softened:
   • 1 large yellow onion
   • 2 carrots
   • 2 garlic cloves
4. Add 1 tbsp curry powder. Cook, stirring, for 30 seconds or until fragrant.
5. Add 2 tbsp fruit chutney and 2 cups chicken stock.
6. Return the sausages to the pan. Cover and bring to the boil.
7. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until the sausages are cooked through and the sauce thickens.
8. Stir in 1 cup frozen peas. Season, then cook for 1-2 minutes or until heated through.
9. Serve with steamed rice, sprinkled with parsley leaves.